Healthified Macaroni and Cheese

59% less fat • 54% less sat fat • 24% fewer calories than the original recipe. Make it “my mac and cheese” with simple changes.

  • Prep Time 20 min
  • Total Time 45 min
  • Servings 6

2
cups uncooked regular or whole wheat elbow macaroni (8 oz)
2
cups fat-free (skim) milk
3
tablespoons Gold Medal™ all-purpose flour
1
teaspoon Dijon mustard
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1/8
teaspoon ground red pepper (cayenne)
2
cups shredded reduced-fat sharp Cheddar cheese (8 oz)

  • 1 In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
  • 2 Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
  • 3 Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
  • 4 Bake 20 to 25 minutes or until edges are bubbly.

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Strongly flavored Cheddar cheese, Dijon mustard and cayenne pepper bump up the flavor of this lower-fat version of macaroni and cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
640mg
640%;
Total Carbohydrate
44g
44%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
40%;
Iron
10%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.